Add SK1 pack (whole spices, ghee, ginger garlic) to a pot and sauté for a few seconds.

Add SK2 pack (soya kheema) and sauté on low flame for 30 seconds.

Pour in SK3 pack (Indian gravy mix) with 400 ml water and bring to a boil.

Mix in half of the SK4 pack (chopped coriander), stir well, and cook until dry.

Garnish with the remaining SK4 pack and serve.